Tag: Marbella

Almadraba red tuna is one of the most prized treasures of the sea, and in the restaurants of chef Dani García, it is an essential ingredient, appreciated not only for its intense flavor but also for the unique properties that set it apart. One of those properties is collagen, a natural protein that plays a crucial role in the texture and juiciness of this fish. To ensure the highest quality, Dani García relies on Gadira, a supplier known for providing red tuna caught sustainably using the traditional almadraba technique.

The power of collagen in red tuna

Collagen is a structural protein found in the connective tissues of animals, including almadraba red tuna. This protein not only provides nutritional benefits but is also responsible for the juicy and firm texture that we so appreciate in this fish. However, to truly enjoy its juiciness, it is essential to cook tuna correctly. If cooked at too high a temperature, the collagen doesn’t have time to melt, which can leave the fish dry and chewy. To avoid this, it’s best to cook it slowly, allowing the collagen to melt and blend with the muscle fibers, creating a soft, juicy texture that melts in your mouth.

How to cook tuna to make the most of its collagen

To get the most out of the collagen in red tuna, it’s essential to follow certain cooking techniques. One option is tataki, a Japanese method that involves quickly searing the tuna at high heat and then cooling it, sealing the juices inside while maintaining a soft texture. Another approach is grilling, but always being careful not to overcook it so it doesn’t lose its natural juiciness. You can also opt for slow-cooked stews, where the collagen has time to fully melt, enhancing the flavor and texture of the dish. Gadira ensures that each piece of tuna retains these properties, guaranteeing an unparalleled culinary experience.

Benefits of red tuna collagen beyond flavor

In addition to enhancing texture, red tuna collagen also offers multiple health benefits. This protein is known for improving skin elasticity, strengthening joints, and promoting bone health. So, when you enjoy a plate of red tuna at Lobito de Mar, you’re not just savoring a marine delicacy, you’re also nourishing your body with essential nutrients.

El pasado 9 de mayo, Tragabuches Marbella se convirtió en el epicentro de la tradición gastronómica andaluza al acoger un evento que combinó dos de las técnicas más ancestrales de la cocina: el ronqueo de atún y el despiece de cerdo. Este evento no solo rindió homenaje a dos pilares fundamentales de la cocina mediterránea, sino que también acercó a los asistentes a la esencia de la cocina andaluza, donde cada corte y cada pieza cuentan una historia cargada de sabor y tradición.

El arte del ronqueo

De la mano de Gadira, el ronqueo del atún es una práctica que se ha perfeccionado durante siglos en las costas de Andalucía, especialmente en las almadrabas del sur. Esta técnica, que debe su nombre al sonido que produce el cuchillo al rozar la espina del atún, es todo un ritual que requiere precisión y destreza. Durante el evento, los asistentes pudieron presenciar cómo se despieza un atún de gran tamaño, siguiendo los pasos tradicionales que comienzan con la separación de la cabeza y continúan con cortes precisos para extraer las partes más nobles del pez, como el descargamento, el tarantelo, la ventresca y el lomo negro. Cada corte tiene su propio carácter y destino en la cocina, y es precisamente esta diversidad lo que convierte al atún en una joya gastronómica.

Además de ser una experiencia visual impresionante, el ronqueo es también una lección sobre sostenibilidad y aprovechamiento. Nada se desperdicia; cada parte del atún encuentra su lugar en la cocina. Es un recordatorio de cómo la gastronomía puede ser tanto arte como responsabilidad, reflejando el profundo respeto de los pescadores andaluces por el mar que les nutre.

El despiece del cerdo

Pero no solo el mar fue protagonista esa noche en Tragabuches Marbella. El despiece del cerdo de la mano de Cinco Jotas, una tradición profundamente arraigada en la cultura rural andaluza, también capturó la atención de los comensales. Este proceso es igual de meticuloso y respetuoso que el ronqueo, y su importancia en la cultura culinaria española es innegable. Desde los cortes más conocidos como el solomillo, el secreto y la presa, hasta partes menos populares pero igualmente sabrosas como la carrillada o el lagarto, cada pieza del cerdo tiene un propósito en la cocina y un lugar en las recetas tradicionales.

El despiece del cerdo es un arte que requiere conocimiento profundo de la anatomía del animal y una habilidad excepcional para aprovechar cada parte al máximo. Al igual que en el ronqueo, aquí también se valora el respeto por el producto y la tradición. Los asistentes pudieron aprender sobre los usos de cada corte y cómo cada parte del cerdo puede transformarse en platos únicos, desde embutidos artesanales hasta asados que se derriten en la boca.

Una experiencia gastronómica completa

Este evento en Tragabuches Marbella fue más que una simple exhibición de técnicas de corte. Fue una inmersión en la cultura gastronómica , donde el respeto por los ingredientes y la conexión con las raíces se sintieron en cada movimiento del cuchillo. Además, los chefs presentes aprovecharon la ocasión para crear platos únicos, combinando los sabores intensos del atún de almadraba con la robustez del cerdo ibérico, creando así una sinfonía de texturas y sabores que rindió homenaje a ambos animales.

Para muchos de los asistentes, esta fue una oportunidad única para comprender el verdadero significado del respeto al producto, la importancia del origen y la magia de transformar ingredientes en experiencias inolvidables. En un mundo cada vez más desconectado de sus raíces culinarias, eventos como este en Tragabuches Marbella son esenciales para mantener viva la tradición y recordar que, en la cocina, cada corte cuenta una historia y cada plato es un reflejo de la cultura que lo crea.

Happy Mother’s Day always arrives with a promise: to celebrate her the way she deserves. In Marbella, there are many ways to do so, but few as memorable as eating well. Really well. Because if there’s one thing a mother knows how to do, it’s care. And if there’s one thing Dani García knows how to do, it’s elevating that care through gastronomy.

For those of us who grew up with a spoonful of broth in hand and a homemade croquette as a reward for a tough day, we know that some dishes are simply unforgettable. These are recipes with a name of their own. Sometimes it’s your mother’s. Sometimes your grandmother’s. And sometimes, it’s the name of a chef who understood that cooking is also about emotion.

This Mother’s Day, we wanted to go back to the origin—but with the flavor of today. At the tables of Tragabuches, traditional stews are reinterpreted with the reverence of someone who remembers. A rich broth, a spoonful of love, and the memory of those endless afternoon snacks that tasted like home. Dining in Marbella means coming home—without leaving the present.

Give the Gift of Mother’s Day

Not all mothers are the same, and neither should the plans be. Some love the grill. They’re bold, intense, full of flavor. For them, there’s Leña. Where fire becomes a spectacle and charcoal becomes art. A restaurant that understands instinct. That knows there are days when the best gift doesn’t come wrapped—it’s placed at the center of the table and shared in laughter, in glances that say everything without words.

Other mothers long for the sea. And not just any sea. I’m talking about the one that tastes like espeto, sea breeze, and a summer that starts early. For them, there’s Lobito de Mar, that seaside corner that smells like a beach bar but feels like a restaurant with soul. Where the fish arrive with a name and the rice dishes are served like a Sunday with family.

Tragabuches is more than a restaurant. It’s a stage where moments unfold, where mothers become the stars. Where gastronomy becomes a language of love and tradition. And this Sunday, all eyes should be on them.

Dani García understood it long ago: a mother doesn’t want a bouquet—she wants a memory. She doesn’t want just any gift—she wants an unforgettable moment. That’s why, in each of his brands, there’s a place for her. A table where everything tastes better, where every detail is designed to make her feel special.

Special memories

This Mother’s Day, don’t give things. Give moments—long, lingering lunches, comfortable silences, and dishes that awaken the memory. Give what can’t be bought but will always be remembered: time with her.

Because dining in Marbella or Madrid can be a gesture of love. It can be a declaration. It can be that “thank you for everything” we sometimes don’t say, but always feel. And if that gratitude comes in the form of a tartare, a glass of wine, a slow-burning grill or a dish that smells like childhood, then the gift is perfect.

Think of her favorite dish. Ask for that wine she likes. Order dessert even if you’re full. And take a photo—not for Instagram, but for the memory. Because memories, too, are served at the table. And because dining at Grupo Dani García this Mother’s Day is more than just sitting down to eat—it’s celebrating the story you share.

There are signs that mark the beginning of good weather. Longer days. Bluer skies. A craving for the sea—and for espetos. Because when months without R arrive at Lobito de Mar, we know something changes. There’s a scent of summer in the air, of glowing embers, of sardines sizzling over the sand, of sliced lemons and salt.

May is the month that confirms it. The “R” is gone. The heat stays—and so do the espetos.
It’s the exact moment when hunger, nostalgia, and the longing for sunshine align.

A table facing the sea. An ice-cold beer. An espeto worth waiting for. And when it finally arrives, it does so in glory. Crispy on the outside, tender on the inside. A taste that takes you places. A ritual that might seem simple, but isn’t. Because making an espeto isn’t just about skewering a sardine. It’s fire, it’s time, it’s breeze. And in May, all of that comes alive at Lobito de Mar.

Espetos under the sun

Here, the espeto is tradition. Every turn of the skewer, every pinch of salt, every glowing coal—each moment tastes like summer. And just like that, May welcomes us into a season of long laughs, lazy Sundays, and everything tasting better when cooked over fire.
Here, espetos tell stories that begin in beach bars and stay with you forever.

So when you hear “espetos,” think of May. Think of sunshine. Think of Lobito de Mar.
Because here, months without R are meant to be celebrated at Lobito de Mar. To be lived. To be savored—with your hands, and with your soul.

It’s the season that reminds us the best is yet to come. That happiness can be served in a beer glass. That a freshly grilled espeto says more than a thousand words. And that May smells of smoke, salt, and promise.

A promise of summer, the unhurried days, true flavor and those special things that only happen at Lobito de Mar.

With the arrival of spring, the sea comes alive once again in the kitchen.
And that can only mean one thing: the tuna season at Lobito de Mar has begun.
A time that marks the culinary calendar in red ink, just like the prized loin of Almadraba bluefin tuna.

From April 23 to June 1, Lobito de Mar Madrid and Marbella become temples of ocean flavor.
Chef Dani García has created an exclusive menu focused on tuna, with dishes that pay tribute to this extraordinary product.

The menu features unique creations such as white loin ceviche and black loin chirashi sushi.
Also standing out are dishes like paprika-pickled tuna belly and Andalusian-style braised contramormo.
Tuna takes center stage, and every dish showcases its versatility and culinary power.

Ronqueos

In addition, Grupo Dani García has prepared two Almadraba wild bluefin tuna ronqueos in collaboration with Gadira. Gadira is a benchmark company known for its commitment to sustainable and selective fishing, respectful of the marine environment.
The first ronqueo will take place on May 9 at Tragabuches Marbella, in a day that blends sea, land, and tradition. That same day, there will also be a live demonstration of the Iberian pork butchery by Cinco Jotas, another gem of Spanish gastronomy.
Guests will enjoy a dinner featuring the finest cuts of both tuna and pork, ending with a perfectly chilled Cruzcampo beer.

The second ronqueo will be held on May 13 at Dani Brasserie, on the terrace of the Four Seasons Hotel Madrid.
With views over the Madrid skyline, this event offers a live look at the ancestral technique of tuna ronqueo.
A precise, almost hypnotic practice that honors the nobility of the Almadraba bluefin tuna.
A gastronomic performance that leaves no one indifferent, elevating this product to an almost artistic level.

The Art of Tuna

But if there’s one thing you shouldn’t miss this spring, it’s the tuna season at Lobito de Mar.
A unique proposal to enjoy tuna like never before, infused with the creative touch of Dani García.
Every dish has been crafted to move the diner and transport them to the purest Atlantic essence.
From raw and fresh bites to slow-cooked creations, tuna reveals itself in all its forms.

This new edition of “The Art of Tuna” is a celebration of the Andalusian coast, its flavors, and its roots.
It takes place in two cities, but with a single goal: to honor tuna and its legacy.
Each dish contains the sea, craftsmanship, and deep respect for a product that deserves it all.
A season that lasts just a few weeks but leaves a lasting impression on those who live it.

If you’re wondering what to eat during Holy Week and you’re craving Andalusian soul food, the torrijas at Tragabuches are the perfect answer.Whether you’re in Tragabuches Marbella or its Madrid counterpart, this classic of Spanish pastry becomes a bite of both tradition and innovation. During this time of year, when devotion is felt in the streets and at every table, the restaurant brings back that childhood flavor and dresses it up with the elegance that defines Grupo Dani García.

In Málaga, Holy Week is experienced with a special intensity. The processions, the incense, the saetas… and of course, the torrijas. This humble yet flavorful dessert comes back to life at Tragabuches with a recipe that respects tradition while elevating it to gourmet status. In Marbella, the chef pays tribute to Andalusian roots with a version that’s soft, aromatic, and absolutely irresistible.

The secret lies in the bread—no ordinary loaf. It’s made with a dense yet tender crumb, ideal for soaking up the infused milk, which is flavored with cinnamon sticks, lemon peel, sugar, and a touch of vanilla. The bread rests in this aromatic bath for hours, soaking in all the flavor before being dipped in egg and gently fried to golden perfection. The result: a torrija that’s tender and juicy, one that melts in your mouth and takes you, bite by bite, back to Easter at your grandmother’s house.

In Tragabuches Madrid, the recipe gets a cosmopolitan twist. While it stays true to its roots, the plating and contrasts add a contemporary touch. Here, the torrija is served with a light vanilla cream and artisanal leche merengada ice cream, bringing freshness and sophistication to every spoonful. Because even in the heart of the Salamanca district, there’s room to savor tradition with a refined edge.

The sweetest Tragabuches

The torrijas at Tragabuches are more than just a dessert—they’re an experience. An emotional journey that connects you to your childhood, to the South, to a kind of cooking that speaks of roots. During Holy Week, when the soul seeks comfort in familiar flavors, this sweet treat becomes a warm embrace. Whether you’re in Marbella, with the sea just steps away, or in Madrid, amid the urban hustle, the feeling is the same: you’re home.

But what truly sets Tragabuches apart is its way of reinterpreting the familiar as something new. In Málaga, where Holy Week is part of the region’s cultural DNA, you can feel that deep connection between spirituality and gastronomy. Born as a way to make use of stale bread during Lent, the torrija here becomes a declaration of love for traditional, no-frills cooking.

What to eat during Holy Week? There are many answers to that question, but none as sweet or comforting as a well-made torrija. It’s that moment of pause after a good meal—the perfect finale to a family gathering. At Tragabuches, the setting enhances the experience. The southern light in Marbella, the urban elegance of Madrid… everything comes together to let this classic shine with its own light.

And it’s no coincidence that both restaurants—Marbella and Madrid—celebrate this dessert at this time of year. Because when it comes to identity, roots, and emotion, few things are as powerful as a torrija. This Holy Week, Tragabuches invites you to savor tradition with the unmistakable Dani García touch: respect for the product, flawless technique, and a sensitivity that goes beyond the plate.

There are moments when Marbella becomes pure magic. When the scent of incense fills the air, the city beats to the rhythm of drums, and the coast lights up, we know Holy Week has arrived. In Marbella, Holy Week, plans, and the art of good eating blend together as naturally as a sunny afternoon. This year, tradition and gastronomy go hand in hand in our spaces, where every corner invites you to savour the true essence of Málaga.

In Marbella, Holy Week is culture, gastronomy, and landscape. It’s that perfect plan that begins with coffee in the sun, continues with a rice dish by the sea, passes through a procession on Calle Ancha, and ends with a cocktail in good company. That’s why this year, the best Holy Week plans are right here. No need to leave the city, no need to compromise on flavour—just pure emotion, wrapped in everything Málaga has to offer during these special days.

From the purest tradition to innovation at the table, our brands are ready to accompany you. Because every procession deserves a pause, and every emotion, a bite. In Marbella, memories are meant to be tasted.

Enjoy in Marbella

At Tragabuches Marbella, Holy Week is lived with nostalgia—and with a spoon. In the heart of the city, as the processions wind through the streets and the murmur of the crowd turns into emotion, our restaurant becomes a haven. Dining in Marbella here takes on a new meaning: it’s an homage to the timeless cuisine that smells like home. “Andalucía en la mesa” captures the soul of each traditional stew and turns it into a ritual. Perfect for those looking to pause between processions, without missing out on the flavour of authenticity.

And if you choose to escape the bustle and follow the Atlantic breeze, BiBo Tarifa awaits with the soul of the free-spirited South. Its laid-back, worldly, and colourful cuisine nods to those who see Holy Week as a celebration on the move. Here, plans mix with cocktails that taste like early summer. If you’re after something different this Holy Week, head to Tarifa and discover the most nomadic, fun-loving version of BiBo.

Plans to avoid getting bored

Leña, meanwhile, comes alive with the power of fire and ambiance. When night falls and Marbella dresses in its Holy Week finest, Leña becomes a gathering place. Here, charcoal and flame tell their own passionate story. Ideal for those who, after a day full of emotion and tradition, want to savour a perfectly grilled cut of meat, paired with great wine and conversation. Because Holy Week in Marbella isn’t just about processions—it’s also about unforgettable dinners.

For those heading to the beach and craving a plan with a view, Lobito de Mar makes it easy. Close to the sea, without straying far from the city centre, tapas become an art form. From lemon-marinated anchovies to our famous scarlet prawn rice, dining in Málaga here means surrendering to pure product and flavour. Perfect for those who enjoy Holy Week without haste, strolling from one procession to another, with the sound of the sea in the background.

The New cocktail menu at Tragabuches: A tribute to the essence of Andalucía

The new cocktail menu at Tragabuches, both in Marbella and Madrid, is a tribute to the essence of Andalusia. With the unmistakable signature of the Dani García universe, each creation blends tradition and creativity in perfect harmony.

The influence of fortified wines sets this cocktail selection apart. The versatility of Fino, Amontillado, and Pedro Ximénez adds deep and elegant nuances. From the Adonis PX, featuring Amontillado, red vermouth, and a touch of orange bitters, to the Fino Martini, where Fino and dry gin come together in an Andalusian take on the iconic classic.

The essence of sherry in every glass

Cocktails at Tragabuches offer a true sensory experience. The De Jerez a Manhattan reinterprets the American classic with a touch of Oloroso and cocoa bitters, while the Papirusa Martínez fuses Papirusa Fino with cherry liqueur and rosé vermouth. Sophisticated choices that elevate the art of mixology.

For those looking for a more refreshing combination, the Bamboo & Jarana blends Jarana Fino with bitter almond and orange liqueur, achieving the perfect balance between sweetness and bitterness.

Afterwork & long drinks: the casual side of Tragabuches

Enjoying an afterwork drink with the new cocktail menu at Tragabuches is an experience in itself. The selection includes options that combine bold flavors with a nod to Andalusian tradition.

The G & Ginger is a vibrant choice featuring aged rum, Oloroso, and Amontillado, while the Sherry Daiquiri reinvents the classic with Pedro Ximénez. Meanwhile, the Generoso Old Fashioned brings character with a blend of fortified wines and bourbon.

If you’re looking for a refreshing option with an innovative twist, the Rebu-Jito combines gin and Palo Cortado with the essence of a mojito. And for spiced cocktail lovers, Punta Paloma fuses aged rum with Tempranillo, rosé vermouth, and a hint of Tajín.

Alcohol-free cocktails: The 0.0 option

Non-alcoholic mixology also has its place in the new Tragabuches menu. Rojo Vibrante is a sophisticated choice with 0.0 gin, almond, and vanilla, while Paloma Floral features notes of peach, orange blossom, and a touch of Tajín.

Cocktail making: A journey through Andalucía

Tragabuches has turned its new cocktail menu into a tribute to Andalucía. Each combination is designed to highlight the richness of fortified wines and other ingredients that evoke the south of Spain.

If you’re looking for a liquid experience that blends elegance, tradition, and creativity, the new cocktail selection at Tragabuches is a must-try.

Gastronomy is a journey that follows the rhythm of nature. Each season brings ingredients that reach their peak flavor and texture. Eel, a seasonal product, is a gastronomic gem that delights the most discerning palates. At Lobito de Mar, Dani García transforms it into an unparalleled culinary experience.

An Essential Seasonal Product

Eel is a fish with firm flesh and marbled fat, offering a deep flavor and silky texture. Its popularity in haute cuisine has grown, and its seasonality makes it an exclusive choice for those seeking the best ingredients at the right time of year.

At Lobito de Mar, Dani García has mastered its versatility in innovative recipes. Its smoked version elevates this seasonal product to another level. It’s a sophisticated option full of nuances that perfectly aligns with the chef’s marine cuisine.

Russian Salad with Smoked Eel

One of Lobito de Mar’s most iconic dishes is its Russian salad with smoked eel a recipe that blends tradition with the unexpected, enhancing the flavor of this seasonal product.

Russian salad is a classic of Spanish gastronomy. Its creaminess and balance of flavors make it irresistible. In Dani García’s version, smoked eel adds a touch of sophistication. Its smoky flavor melds with the salad’s smoothness, creating a perfect combination.

Lobito de Mar: Reinventing Marine Tradition

Lobito de Mar reflects Dani García’s love for seafood cuisine, a restaurant where fresh ingredients take center stage. Each dish pays homage to maritime tradition, reinterpreted with a contemporary vision.

Spring brings a host of new plans to make the most of the good weather, and what better way to celebrate than with the culinary delights of Grupo Dani García? This season, Lobito de Mar takes center stage with a special campaign you won’t want to miss. If you love fresh cocktails, tuna, and creative desserts, spring is the perfect opportunity to indulge in a unique gastronomic experience. Here’s everything you can’t miss.

Lobito de Mar: A Cocktail and a Dessert to Welcome Spring

Lobito de Mar, one of Dani García’s most iconic restaurants, has launched a special campaign to celebrate the arrival of spring. From March 21 to April 30, you can sweeten your lunch or dinner with El Salitre Más Dulce, a proposal featuring fresh flavors that will transport you to the sea.

The standout cocktails include Andaluces y Marineros, a refreshing drink with a citrusy touch that evokes the sea breeze, and the Espresso Martini, perfect for those who love the combination of coffee sweetness and the intensity of liqueur. To finish this experience, the Happy Hippo is a delicious dessert that will make your taste buds celebrate spring with every bite.

Additionally, Lobito de Mar presents the Golden Flower promotion, running from April to June. If you book a table on a weekday (Monday to Friday, excluding holidays) in April, you will receive a card with a golden flower. What makes this card so special? Those lucky enough to find it will win an exclusive gastronomic experience. A fun and delicious way to celebrate spring!

Leña: The Flavor of the Grill for Spring

If you’re looking for a smoky, flame-grilled experience, Leña is the perfect place for you. Dani García takes his passion for open-fire cooking to the next level with dishes that highlight the best seasonal ingredients. Each dish is a testament to the quality and care that goes into selecting the finest products for the season.

Tragabuches: A Touch of Tradition for Spring

For those who prefer traditional Andalusian flavors with a modern twist, Tragabuches is the place to be. Here, Dani García reinterprets the region’s most iconic dishes, giving them a fresh and creative spin to embrace the essence of spring. Every dish is designed to showcase the best seasonal ingredients, ensuring that each visit is a new and exciting experience.

Without a doubt, Tragabuches is where tradition meets innovation, creating an irresistible offering for even the most discerning palates.

BiBo Madrid: Springtime in the Capital

This spring, BiBo is filled with refreshing flavors, featuring fresh fish, seafood, and locally sourced vegetables—perfectly paired with a fine wine or a handcrafted cocktail.

With the arrival of spring, the restaurant becomes the ideal place to unwind, savor exceptional food, and, of course, enjoy the pleasant weather that defines this season.